St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-05-22
N1SCE MEAT.

y even t6SpODitAtlS Hiitt, - Gwen ttd-
Sp00ntulS cloves, & nutnegs, 4 lemons, 2
cups of currantS, l pound chopped
lalsinS: put whole raisinS on top of pies
when filing: mix the spices and sugar
together then mix with the meat, then
the other ingredients, use the broth the
meat is boiled in to moisten it WITH
Mrs. NJ. Z. BoYDEN, Hudson, Wis.
CORN STARCH PATTIEs.
Three-Quarters cup of butter, ! cup
sugar. cup corn starch, 4 eggs, heap
ing teaSp00nful baking powder, heap
ing te&spoonful flour, flavor to taste
MES. \ f. HOWARD, II Fifth street
noI til, Minneapolis.
TOGUS LOAF.
One cup sour milk, , cups sweet milk,
g cup mOlaSseS. 3 cups corn meal,
small teaSpoonful SaleratuS, little salt.
If not quite thick enough add a little
Paul.
POTATO CROQUETTES. ~.
Three cups potatoes put through a
colander after being boiled, l onion
chopped very fine, l cup sweet milk, a
little nutmeg and parsley. yelks OF .
eggs, pinch of red pepper; after all is
put together beat until very light; roll
them first III egg, then in bread crumbs:
mix potatoes and eggs first, then milk,
then SeaSoning.-MRS. j. j. PARKER,
st. Paul. "
TRANSPARENT RIIUBARB.
Cut the rhubarb in slices about =
inch in thickness, spread 2 or 8 layers
in deep plates. covering each layer well
with sugar, leaving them over night; in
the morning pour off the juice and boil
about Is minutes, then drop in the
rhubarb and cook about ) minuteS.-S.
+. WRIGHTMAN. GIL WabaSha street q,
DUMPLINGS FOR CHICKEN. ------
Three cups of -four, l heaping table
spoonful of baking powder, % teaspoon
full of salt, wet up with sweet milk or
water, being careful not to get too stiff:
drop in by Sp0olfuls, cover. boil - min
uteS.-MRS. w. w. WILLIAMS, Albert
Lea, MINI.
SCOTCH DUMPING.
Pound and one-half of -four, Is pound
each of bread crumbs, beef Suet minced
fine), currantS and raisins, pinch of
salt cup of molasses: ounce candied
peel, teaSpO0nfulS cinnamon. l level
teaspoonful of soda; mix all well to-
gether with little milk, tie up in
Toured cloth and steam or boil for
YOURSELVES. SMITH, 460 North Fort
street, st. Paul. ta.
PoPOvERs. -s- ts-.
Two eggs well beaten and pinch of
salt, / even cup sweet milk, [ rounded
cup flour, / teaspoon baking powder;
heat the gem iron hot before filling it
with the batter.-MRs. n. II. easy,
2510 Fifth avenue south.
One cup of milk, egg, about u cups
of -four; bake in hot gem pans i'll very
hot oven.-MARY f. RANDALL, 197
East Eighth street, st. Paul.
DISHES PREPARED FROM POTATOES.
ok IN N u nf
ter; spoonful OF salt; when well done
add flour while boiling, stir in all you
can; then take out Spo0nfulS on platter,
cut piece of bread i'll small squares
and brown in butter, pour over the
whole. You can also leave little po-
tato in the kettle when you take them
out to mash, add little water and salt
and prepare in the same way. You can
also ffatten out the pieces and fry brown,
same as mush; Suet is better than lard
for frying.
NOODLES.
To / pint of flour take from 4 to
eggs, knead well together, then roll
out as thin as possible in sheets, spread
on the table to dry so you can roll them
up and cut in fine strips, then have Il
pot nearly full of boiling water on, put
in handful of salt, then dropin the
noodles; as soon as they boil up they are
done; put them through the colander,
then on large platter; put large piece
of butter in pan, leave out handful of
raw noodles, brown in butter, pour over
the whole. They are very goOd.-MRs.
II. Won WEDELSTAEDT, 243 East Tenth
street, st. Paul.
Hull. CORN.
Take a quart OF little more of good
hard wood ashes, put in an iron kettle,
pour polling water over night to make
a strong I've, the next day pour off the
clear lye, into which put OF quarts of
corn, and boil until it swells and the
hulls begin to come off, which will be
in or hours; then pour off the lye and
rinse the corn in several waters, rub
bling it well with the hands to take out
the huliS, then put it on to boil again in
clear water till done, adding salt to suit
the taste; it is good with cream and
sugar, or with milk alone.
BAKED BEANS.
Take coffee cups dry beans, put them
on to parboiI in cold water, boil until
when you lift few out in spoon and
cool a moment, the skins crack open,
then drain and put them in an earthen
jar or iron kettle, with IL OF 2 pounds
of good salt pork, add teaspoonfuls of
white sugar, pinch of salt and pepper,
and small onion laid in beside the pork,
cover with boiling water, and bake all
day in close covered dish, adding boiling
water as it dries away; take off the
cover and remove the onion, let them
brown on top before serving.-MRs. F.
y. Dow, st. Cloud, MINI.
RECIPE FOR CANDY.
The white of 1 egg dropped in tumb-
Ter, then mark on side of glass how
much it measures, then pour into a
bowl; take as much water in glass as
| will reach mark for egg measure; after
beating the egg to stiff froth, pour in
/ water and make stiff paste of this with
cOnfectioners' sugar, mould into any
shape desired, FASTING almonds, English
WalnutS, figs or dates on top.-MRs. G..
| +. WILKINS, Benson, Mimi.
| SALAD DRESSING FOR TWO CHICKENS.
| Beat together 1 tablespoon of sugar
and 6 eggs, stir smooth in coffee cup
| of vinegar; teaspoon of salt, 1 of pep
per, 2 of mustard and piece of butter
| size of an egg; add the sugar and eggs
and cook over boiling water till the con-
| siStency of custard; before using add a
| cup OF. sweet cream, or d cup of Oil, if
| preferred; without the cream it will
keep any length of time; good for ham,
| lobster or cabbage.-MRs. j. NJ. BUR-
RELL, Sanborn, Oak.